Changes in isoflavone profiles during cheongyukjang preparation, a traditional Banga food

Korean Journal of Food Science and Technology

Volumn 41, Issue 2, 2009, Pages 141-145

  Lee, Seung Wook ^a   Park, Yong Woo ^a   Han, Yang Sun ^a   Chang, Pahn Shick ^a   Lee, Jong Mee ^b   Kim, Young Suk ^b   Lee, Jae Hwan ^a  

^a Seoul National University of Science and Technology   (South Korea)

^b Ewha Womans University   (South Korea)

Author keywords

Cheonggukjang; Cheongyukjang; Isoflavones; Roasting; Succinyl isoflavones

Indexed keywords

GLYCINE MAX;

EID: 79959423813     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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